Crispy & sticky chicken thighs | Jamie Oliver chicken recipe (2024)

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Crispy & sticky chicken thighs with squashed new potatoes & tomatoes

With fresh oregano

Crispy & sticky chicken thighs | Jamie Oliver chicken recipe (2)

With fresh oregano

“This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in one tray, all the beautiful flavours get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner. ”

Jamie at HomeChickenDinner PartyKosher for PassoverChicken thighsPotato

Nutrition per serving
  • Calories 829 41%

  • Fat 53.2g 76%

  • Saturates 13.2g 66%

  • Sugars 4.2g 5%

  • Salt 1.6g 27%

  • Protein 55.4g 110%

  • Carbs 34g 13%

  • Fibre 2.6g -

Of an adult's reference intake

recipe adapted from

Jamie at Home

By Jamie Oliver

Tap For Method


  • 800 g new potatoes
  • 12 free-range chicken thighs , skin on, bone out
  • olive oil
  • 600 g ripe mixed-colour cherry tomatoes
  • 1 bunch of fresh oregano , (30g)
  • extra virgin olive oil
  • red wine vinegar

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie at Home

By Jamie Oliver

Tap For Ingredients


  1. Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.
  2. While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
  3. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.
  4. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.
  5. Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.
  6. By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.
  7. Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavour Shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.
  8. Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.
  9. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

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recipe adapted from

Jamie at Home

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Crispy & sticky chicken thighs | Jamie Oliver chicken recipe (2024)


How does Jamie Oliver make their chicken crispy? ›

Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further. Put the pan on a medium heat.

How to cook chicken thighs Jamie Oliver? ›

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

What is the trick to getting crispy chicken? ›

Fry it twice.

Try Fontana's method for “blanching” fried chicken: Heat oil to 250 degrees and cook chicken breasts for about five minutes, or bone-in chicken for about 12 minutes. Let them rest for 15 to 20 minutes, then fry again, two to three minutes for breasts or five minutes for bone-in.

What is Jamie Oliver's most famous recipe? ›

Alongside chasing turkey twizzlers out of school dinners, Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book). This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Does cornstarch or baking powder make chicken crispy? ›

The baking powder raises the pH of the surface, allowing it to crisp better*), and tossing in plain cornstarch to absorb some surface moisture and create a rougher texture for the batter to adhere to. *See more on the science of baking powder and chicken wings in this article on oven-fried buffalo wings.

Why are my chicken thighs not crispy? ›

Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible.

What ingredient makes chicken skin crispy? ›

That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird.

How do Chinese get their chicken so crispy? ›

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

Why won't my fried chicken get crispy? ›

The breading on your chicken is probably absorbing oil. There are three possible problems: either the oil isn't hot enough when you start frying, you're putting too much chicken into the pot at one time, or you aren't allowing the oil's temperature to recover between batches.

Should you sear chicken thighs before baking? ›

Tips and Tricks for Oven Baked Chicken Thigh Success

We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.

Should I flip chicken thighs when baking? ›

Again, the chicken is technically cooked through and safe to eat at 165 degrees, but we're tacking on extra baking time to render the thighs extremely tender and juicy. There is no need to rotate the pan or flip the chicken thighs at any point during the baking process.

Do chicken thighs get more tender the longer you cook them? ›

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

What makes chicken skin extra crispy? ›

Rub with Salt and Baking Powder

Both substances pull moisture out of the skin. But baking powder has additional powers. It prods some of the skin's proteins and fat to break down, which, combined with its alkalinity, accelerates the Maillard reaction, for skin that browns and crisps more quickly.

What is the secret to keeping fried chicken crispy? ›

Proper cooling sets the crust and ensures that the chicken will have done all its carryover cooking. I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.

Does oil or butter make chicken crispy? ›

So if you want to achieve crispy chicken skin, you'll need to pan-fry it in oil. Go for options with high smoke points, such as canola, sunflower, and peanut oil, but stay away from olive oil for this dish, as its lower smoke point generally means you won't want to use it for frying.


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